Roasted Garlic Recipe - Cooking Index
Roasted Garlic Recipe - Cooking Index
| 1 | Heads of garlic | |
| Softened sweet butter | ||
| Toasted rounds French bread |
Preheat oven to 375F.
Remove the papery outer covering of whole garlic head, but do not separate the cloves or peel them.
Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped.
Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze.
The garlic puree will pop out, like toothpaste from a tube.
Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed.
QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl.
When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months.
To keep indefinitely, cover with a film of olive oil.
Source:
TAMALES WORLD TOUR
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